want a delicious, fast and easy recipe for purple cabbage slaw?

it has been such a busy spring.  my mom has been ill which means i have made numerous trips to southern california (if you live here you know how tiring the drive is up and down interstate 5)...business is good which keeps me jammed with projects...and we went crazy and decided to repaint our white picket fence ourselves.   the picket fence project took three 4-day weekends.  (i never realized how much fence we actually had).

to keep me healthy i have been focusing on taking care of myself....getting plenty of sleep, exercising even when i don't think i have the time and eating well.  my strategy for food is simple and non-negotiable...eat 5-7 servings of fruit and vegetables per day...and ensure those fruits and vegetables provide a rainbow of colors.

studies show that the different colors of produce provide different nutrients and antioxidants all needed by our bodies.  you really don't have to learn the nutritional breakdown for each color (unless you are like me and find this type of info fascinating), you just need to "finger paint with your mind"  when you shop for your fruits and vegetables.  how cool is this?  yellow bell peppers, red tomatoes, purple cabbage,  blue berries, green kale, butternut squash, white cauliflower.  i have been planning my meals with color in mind in addition to taste.

i am going to explore this topic in future posts...but today it is the friday before memorial day.  we have loads of projects in the garden the next two days, but have promised to take monday as a real holiday...no work!  sleeping in, swimming in the pool, catching up on reading, relaxing and easy-breezy meals.  this purple cabbage slaw is on the menu.  simple, delicious, versatile and...to keep the theme going...the "purple" in the color wheel menu.  the slaw is full of crunchy cabbage and apples with a light dressing of seasoned rice vinegar, olive oil and a touch of honey.   perfect with barbecue, grilled meat or poultry or as part of a salad dinner....try added to sandwiches, wraps or tacos.  you can make it early in the day...it holds well. sometimes i throw in a small handful of chopped pistachio nuts for protein if i am doing a vegetarian meal...but this is not necessary.  by the way...purple and blue fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.  these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. ** from color wheel of fruits and vegetables

happy memorial day everyone!

purple cabbage slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

add cabbage and apple to large bowl.  in a jar with tight fitting lid (i use mason jars for my vinaigrettes) add vinegar, e.v.o.o., honey, salt and pepper.  screw on lid and shake vigorously until combined.  drizzle half of vinaigrette over cabbage mixture.  stir to combine.  add more vinaigrette to your liking. 

this slaw keeps in the refrigerator for a couple of days.

my grandfathers, dad, uncles and husband all served in various branches of the military.  i so appreciate their service and that of all veterans.  here's to taking time to appreciate the freedoms we have thanks to their efforts!

best,
diane

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need to find a local farmers' market?

our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

a recipe for southern greens...napa farmhouse style

i have become addicted to greens .  like eating them every day addicted...either in green smoothies for breakfast, or huge salads for lunch, or as a side dish at dinner sautéed, stir fried, raw, added to pasta sauce, you name it, i probably like it.  i experimented by roasting kale until crisp and seasoned with good grey salt. (delicious).  so it was not a stretch to make greens the main course for dinner last week.

i had read a magazine article talking about a southern greens recipe....full of fatback and ham and bacon fat...probably delicious...but not the healthy dish i was looking for so i created my own version.  this one emphasizes the taste of the greens and is flavored with seasonings, sparkling apple cider for sweetness, honey mustard and balsamic vinegar to balance out the salt/sweet and is made main-dish worthy by the addition of either vegetarian "ground beef" or ground turkey. southern greens are usually a mixture of turnip greens, beet greens, collard, mustard and kale.  you can use whatever you like...just one type or a blend of your favorites.

i serve these greens with a side of corn bread and call it dinner. for non-vegetarians, i sometimes quickly sauté fresh shrimp in garlic and red pepper flakes (i use our aglio, olio, peperoncino) and pile on top of the greens.

i told my good friend brooke about these greens.  she is originally from arkansas and the look on her face was priceless when i told her it was a vegetarian version..."no fat back?"  she cried.  we agreed that the "real version" was delicious as a once-in a-while treat.  the farmhouse recipe can be enjoyed much more often.  aah, the spirit of compromise.  enjoy the greens everyone!

southern greens, napa farmhouse style
1 lb vegetarian ground ground (i like yves brand) or ground turkey
1/2 white onion, chopped in large pieces
2 tbsp extra virgin olive oil
2 cups vegetable broth
1 cup sparking apple cider
1 tbsp honey mustard
2 tbsp balsamic vinegar
14 oz southern greens (mix of collard, kale, mustard and turnip, whatever you like) torn into large pieces, tough center ribs discarded

large pinch aglio olio peperoncinio, or red pepper flakes
sea salt
freshly ground black pepper

if using ground turkey, brown meat in large skillet, drain and place on plate for use later. wipe down skillet with a paper towel and add olive oil.  heat over medium heat until oil shimmers, add onion.  sauté until translucent. add the veggie ground round (or reserved turkey if using), the broth, apple cider, mustard and balsamic vinegar.   stir to combine.

add 2 large handfuls of the greens to the skillet.  stir until wilted.  when you have room in the pan, add more greens and, again, stir until wilted.  continue this process until all greens have been added to the pan.  add the aglio or red pepper flakes and a large pinch each of the salt and pepper.  stir.  cover pan, reduce heat to low and cook for 45 minutes.  taste and adjust seasonings.  use a slotted spoon to spoon onto serving plates.  serve immediately.

**note...be sure to keep the reserved juices...called "pot likker" in the south.  this delicious liquid contains a number of essential nutrients.  i always plan to make a big pot of beans the day after i make these greens and use the pot likker as part of the liquid needed. **

ok, southern green fans.  that is my recipe.  give it a try and let me know what you think.  and feel free to post your favorite "fat back, salt pork, ham hock, bacon" version in the comments section.  i don't think you can ever have too many recipes for southern greens...do you?

best,
diane

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it is easter and passover this weekend, need a recipe for roasted boneless leg of lamb?

happy spring!

i spent all day wednesday preparing and serving a seder meal celebration for the local catholic church.  got that?  every time i said that sentence this week i received puzzled looks and loads of questions.  so...long story short.  this church holds a seder each year on the wednesday before easter as a way to honor their history.  i was asked a few years ago to "help".  somehow that became "diane is in charge of this event".  i actually have a really good time, have a ton of people who help, and find the subject matter really interesting.

i blogged about this last year...told you about the menu and posted a recipe for a passover friendly dessert, "caramel chocolate matzo crunch" which has become a new tradition.  i made it again this year...received rave reviews...and was told by many people that this has become one of their all time favorites. (you really should give it a try...easy, quick, delicious...what could be better?)  recipe here

caramel chocolate matzo crunch

i also received many, many compliments for the roasted lamb.  so many people confided that they were hesitant to try to make it on their own...a number said their lamb always turned out tough and dry...many asked for the recipe.  i figured if they had questions, others might also.  so...here goes!  a very easy, breezy, effortless way to prepare. i roast the lamb for a bit at high heat and then reduce the temperature to finish cooking.  the juices are used to prepare a wonderful gravy flavored with broth and balsamic vinegar.  served with garlic mashed potatoes and sautéed mixed vegetables, this makes a perfect easter or passover meal.

i cooked the seder dinner for 70 people.  i had every intention of photographing all the lamb roasts...wouldn't that have been a gorgeous photo...all piled up on a beautiful platter?   of course, i forgot to take the picture in the midst of the controlled chaos that occurs when a non-pro like me needs to get that many people served plated dinners at one time.  by the time i remembered, all that was left was a couple of shank bones (used for the seder ceremony) and the carved meat!!  sorry :)

what are you making/eating for the holiday?  please let us know in the comments section of this post.

shank bones, part of the symbolism of the seder plate



35 lbs of roasted lamb...steam trays are never pretty!


roast lamb with garlic and rosemary
1 boneless leg of lamb 4-5 lbs (ask your butcher to hand tie with string)
1 head garlic, cloves separated and peeled
extra virgin olive oil
8 rosemary branches, 8-10 inches each
sea salt
pepper
lamb gravy (recipe follows)


preheat oven to 425 degrees F.  drizzle olive oil over bottom of roasting pan, three passes of the bottle.  place 4 rosemary branches in the bottom of the roasting pan.

using a small sharp knife, cut small slits all over lamb and stuff with garlic cloves. (about 20 per leg). pour 2 tbsp extra virgin olive oil over lamb and rub to coat. weave remaining 4 rosemary branches through the lamb's string netting.  generously coat lamb with salt and pepper. place on top of the rosemary in prepared pan. 

place in preheated oven and roast  for 15 minutes.  reduce heat to 350 degrees F, baste with pan juices and continue roasting until cooked to your preference, basting a couple more times during the cooking process.  i think lamb is best at medium or 145 degrees F internal temperature which takes about 30 minutes per lb. at medium the center is light pink and the outer portion is brown. medium well is 155 degrees F and there is no pink. **note, these are the temperatures you want when you take out of the oven.  the roast should rest for 10-15 minutes before you carve and will continue to cook during this time***

carve the meat and serve with the lamb gravy.  i like to carve the meat and put on a big platter with a few ladles of the gravy spooned on top.  additional gravy is served alongside.


seder meal lamb gravy
(i use potato starch instead of flour to thicken the gravy to keep it appropriate for passover.  if this is not a concern for you, feel free to use flour)

pan drippings
3 tbsp potato starch
1 cup water
1 cup chicken stock
1/2 cup dry red wine
1/4 cup balsamic vinegar
sea salt
black pepper

skim all but one tablespoon fat from pan. strain out any pieces of rosemary.  place pan over high heat.   combine the stock, wine, balsamic vinegar and lamb juices in pan and cook, stirring, for 3 to 4 minutes or until bubbling.  in a small bowl, combine the potato starch and water and whisk until smooth.  add to the gravy and cook, stirring frequently,  for 7-8 minutes or until thickened. season to taste with salt and pepper.

happy easter and/or passover everyone!

best,
diane

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a recipe for potato soup with red chile & cheddar cheese ?

i returned last week from a month-long trip to taos, new mexico.  the weather in napa was beautiful the entire time i was gone.  i kept reading on facebook about the warm weather and the sunshine.  the person taking care of my home needed to water frequently...i had assumed it would rain so much that this would not be required (sorry brooke!)  really napa?  temperatures in the 70s and no rain in february and early march?  normally it rains from january till may.

of course the day i returned it started raining...and raining and raining.  again, really napa?  i know we need the rain, but couldn't this have happened while i was gone?  i checked out the 10 day forecast today and...you guessed it...rain for the next 10 days. 

when the weather is cold, and dark and wet i start craving soup.  a big bowl of delicious soup and excellent bread just makes me feel better...and happier...comforted somehow.  so last sunday i made potato soup with red chile & cheddar cheese.  what a perfect choice...spicy from the red chile and chipotle, thick from the potatoes, rich from the cheese...but not too rich because the soup is made with water, no cream or milk. i loved the soup and wrote about it on facebook and asked what everyone else was making for dinner that night. immediately, my friend linda posted "homemade cabbage soup". my friend rachelle posted "black bean soup and corn bread muffins!"  two friends asked if they could have some of the leftovers the next day for lunch.   who doesn't love soup?  do you have a favorite soup recipe?  please share in the comments section below.

potato soup with red chile & cheddar cheese
1 yellow onion, chopped
3 tbsp extra virgin olive oil
2 tsp sea salt
3 pounds baking potatoes, unpeeled and cut in 2 inch dice
2 tbsp ground new mexican red chile
1 canned chipotle pepper, minced (optional, skip if you want less heat)
5 1/2 cups water
8 oz extra sharp cheddar cheese, grated
2 tbsp pure balsamic vinegar
coarse grey salt
freshly ground black pepper
4 tbsp chopped cilantro leaves
2 tbsp snipped chives

warm olive oil in a large saucepan.  add onion and sauté over love heat until just beginning to caramelize (about 10 minutes).  add the 2 tsp sea salt, potatoes, chile, chipotle and water.  increase heat to high and bring to a boil.  reduce heat back to low, cover pan and simmer 20 minutes or until potatoes are very tender when pierced with a knife.

remove from heat and, using an immersion blender, puree until smooth. (alternatively, process in two batches in a blender...be very careful if using this method, the soup is very hot). **note, i like my soup with a bit of texture (and the nutrients) from the potato skins so i stop at this point.  if you want a more elegant soup, strain through a fine sieve to remove skin and onion bits**

add mixture back to saucepan and place over low heat.  thin with additional water as desired.  stir in cheese until melted.  add balsamic vinegar and large pinch of pepper.  taste and, using grey salt, adjust salt if needed.  serve soup topped with cilantro leaves and chives.

best,
diane

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you asked for the cheese enchiladas recipe?

in new mexico, enchiladas are served "stacked"...not rolled the way they are prepared in mexican cuisine.  i don't notice a difference in taste but...man!...this version is so easy!!  this has become my "go to" dish when i have a large group of people to feed.  the stacked enchiladas, plus pinto beans, posole and a green salad create a simple and delicious menu for any size dinner party.

enchiladas are basically tortillas (usually corn), a filling, cheese and sauce.  southwestern style calls for either red or green sauce...or "christmas" which is both.   you really don't need a recipe....more like the technique...so here is the way i make cheese enchiladas with new mexican red chile sauce:

you will need to start with the sauce.  click here for the recipe.   note, the quantities i am providing make enough for 6 people with the side dishes mentioned above.  if you want just the enchiladas with a salad this serves 4.  you can double, triple, quadruple...whatever you like. just ensure you increase the pan size accordingly. or use more than one.  (my tip...make more then you think you will need...leftovers are delicious too.)

cheese enchiladas with new mexican red chile sauce
2 tbsp extra virgin olive oil
9 corn tortillas
1 lb extra sharp cheddar cheese, grated
1 white onion, diced
2 scallions, minced  (white and green parts)
2 tbsp fresh cilantro, chopped
3 cups new mexican chile sauce


preheat oven to 350 degrees.  add the olive oil to a 2.2 qt casserole dish. use a paper towel or pastry brush to coat the dish with the oil.  pour 1 cup sauce into the bottom of the prepared dish and spread to cover.  use 4 tortillas to cover the sauce.  take 1 additional tortilla, tear in half, and the tear 1 half into 3 pieces.  use the pieces to cover up any gaps where sauce is showing.  sprinkle 1/3 of the cheese over the tortillas.  sprinkle 1/2 of the onions and 1/2 of the scallions over the cheese.  repeat with remaining tortillas, another cup of sauce, another 1/3 of the cheese and the onions and scallions.  cover with the remaining sauce and the rest of the cheese.

bake in preheated oven for 30 minutes.  sprinkle cilantro over enchiladas and serve.  i like this dish with a crisp green salad tossed only with seasoned rice vinegar and extra virgin olive oil.  some people top their enchiladas with sour cream...i am not a fan (dilutes the taste too much for me)  but, if you like...feel free. :)

enjoy!

red or green? and a recipe for southwestern red chile sauce

ok...i keep getting emails asking me where are all the stories from taos?  i know you guys are wondering what i have been doing. well, bluntly?  eating.  and eating.  and eating.

i love hot and spicy food, so taos is one of the most perfect places in the world for me.  there are so many amazing restaurants in this tiny town with a population of 5000...truly the most per square foot of any town any where.  my favorite type?  southwestern.

if you are not familiar with southwestern food, imagine mexican cuisine with different chiles...pinto beans instead of refried...and posole (hominy) instead of rice.  of course there are many other differences but, for the next few posts, i am going to focus on chiles.  so back to my question...red or green?

you are always asked that question in southwestern restaurants...meaning, "do you want the delicious item you just ordered covered in red or green chile sauce?  it is so hard to pick...most people order their food "christmas style", meaning you would like both.  chiles and chile sauces are the foundation of southwestern food and, i must admit, i am addicted.  my goal for this taos visit is to master chile sauces...and to find the best local resources for the ingredients needed....i want to be able to make these dishes even when i am not in new mexico.

today i am starting with red chile sauce.  i had a lot of help with this recipe....the chefs/cooks from many restaurants here gave me tips and advice.  special thanks to ricky of ricky's restaurant for the chile resource.  he shared with me his "secret" source for red chiles...told me to tell them i want the "chile ricky buys".  how cool is that?  this source is not available online but, for a delicious substitute, try this one.   the most important rule is you must use pure new mexican ground chile...this is not the time to use one of those commercial chili powder blends...the taste is completely different. use this sauce on enchiladas, smothered burritos, tamales, eggs, pork, chilaquiles, nachos...you will find many uses for this delicious sauce.

red chile sauce
1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all.  this one is hot so start with 1/2 tsp.  taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
add the oil to a medium saucepan and heat until gently shimmering.  add the onions and sauté until they are translucent (do not let brown).  add the garlic and sauté for 1 minute. stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved.  repeat with second tbsp. of flour and sauté for 1 minute.  add the water and the chile powder and stir until combined.  add the oregano, chile caribe and cumin and bring to a boil.  reduce heat and simmer (low) for 30 minutes. taste and correct seasonings if necessary

best,
diane

do you listen to KTAO?

you cannot spend time in taos, new mexico without becoming familiar with the radio station KTAO.  it truly is the soundtrack to this wonderful, wacky, historic, delicious, creative and stunningly beautiful place.  KTAO is my favorite station in the world...not only because of its eclectic mix of music, its coverage of local and world issues, its wackiness(there is that word again), but because of its commitment to living green.  read about their history below...taken from their website...and then listen to the station.  take my advice...listen for a day.  you just may get hooked too.

History of KTAOS Solar Radio

Thirty-five years ago, a small radio station began along a dirt road in Taos. Since then, the station has grown into the world’s most powerful solar radio station and the most popular FM radio station in Taos County. The origins of FM radio in Taos extend back to Chicago when the owners of successful station WXRT decided to bring their formula to Taos. In 1975, Taos Communication Corporation (TCC) was formed, and a year later KXRT was on the air. In 1979, Brad Hockmeyer moved to Taos to work at the station, but by 1982, it was clear “the big city” approach would not work in the unique mountain art colony.


Brad took control of the company in 1986 and changed the call letters to KTAO. Five years later, KTAO received international attention when it became the first radio station in the world to be powered by the sun. A super-structure holding 150 solar panels (more have since been added) was installed on the top of the 10,800 ft. Picuris Peak and racks of batteries along with the transmission equipment were housed in an “earthship” made of recycled materials that maintains a safe, constant temperature range year round. In 1996, KTAO grew again, adding staff and doubling the size of its building on Blueberry Hill Road. In 1997, Brad started the KTAOS Solar Music Festival, which attracted an audience of thousands. The three day show was renamed the Taos Solar Music Festival in 1999 and over the next ten years Solar Fest became an internationally recognized event that continues to grow in popularity.


In 2010, Brad sold KTAOS to four employees – two couples – who continue to run the station and foster it into a flourishing new age of management. Today, KTAO is licensed at 100,000 watts making it the world’s most powerful solar powered radio station. The eclectic station, which is number one in its market, is truly world famous with coverage ranging from CNN, Time Magazine, USA Today and dozens of additional national and international media outlets. Its signal can be heard from Colorado to Santa Fe, as far south as Albuquerque and across the globe right here at ktao.com.


What’s Solar Radio?
In 1991, KTAO installed a structure holding 150 solar panels on the top of the 10,800 ft. Picuris Peak. Racks of batteries along with the transmission equipment were housed in a self-sustaining Earthship – a partially underground building constructed of tires, rammed earth and other recycled materials – that maintains a constant and safe temperature range year round. Over the past 20 years, the number of solar panels has grown and KTAO is now licensed at 100,000 watts, earning it the title of the world’s most powerful solar powered radio station. 50,000 watts is considered big in solar radio, making KTAO huge in comparison. The photovoltaic panels are virtually maintenance free and cut the electric bill to almost nothing, while allowing KTAO the capability to transmit over a 100-mile radius from Taos. KTAO has not only made a commitment to bringing a great variety of music to the Taos community, but on a larger scale, it is committed to making a lasting difference on the planet with its use and advocacy of solar power.


KTAO LISTEN LIVE


best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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